Pin It A rustic, comforting chicken pot pie infused with aromatic bay leaf and fresh herbs, nestled beneath a golden, flaky pastry crust. Perfect for cozy dinners and family gatherings.
This pot pie reminds me of cold evenings at home with family, sharing warm food and stories around the table.
Ingredients
- For the Filling: 2 tablespoons olive oil, 1 medium yellow onion diced, 2 carrots peeled and sliced, 2 celery stalks sliced, 3 garlic cloves minced, 1 ½ pounds boneless skinless chicken thighs or breasts cut into bite-sized pieces, 1 teaspoon salt, ½ teaspoon freshly ground black pepper, 2 bay leaves (laurel), 2 teaspoons fresh thyme leaves (or 1 teaspoon dried), 1 teaspoon fresh rosemary finely chopped (or ½ teaspoon dried), ¼ cup all-purpose flour, 1 cup low-sodium chicken broth, 1 cup whole milk, ¾ cup frozen peas, 2 tablespoons chopped fresh parsley
- For the Flaky Crust: 2 cups all-purpose flour, 1 teaspoon salt, ¾ cup cold unsalted butter cubed, 6 8 tablespoons ice water, 1 egg (for egg wash)
Instructions
- Step 1:
- Preheat oven to 400°F (200°C).
- Step 2:
- Heat olive oil in a large skillet over medium heat. Add the onion carrots and celery sauté for 6 8 minutes until softened.
- Step 3:
- Add garlic and cook for 1 minute. Stir in chicken salt and pepper cook until chicken is lightly browned about 5 minutes.
- Step 4:
- Sprinkle flour over the mixture stirring to coat. Cook for 2 minutes.
- Step 5:
- Gradually pour in chicken broth and milk stirring constantly. Add bay leaves thyme and rosemary. Bring to a simmer cook for 8 10 minutes until thickened. Remove from heat and stir in peas and parsley. Discard bay leaves.
- Step 6:
- Pour filling into a 9-inch (23 cm) deep-dish pie dish or oven-proof skillet. Let cool slightly.
- Step 7:
- For the crust In a large bowl whisk together flour and salt. Add cold butter and cut in with a pastry cutter or fingers until mixture resembles coarse crumbs.
- Step 8:
- Drizzle in ice water 1 tablespoon at a time mixing with a fork until dough just comes together. Form into a disk wrap in plastic and chill for 20 minutes.
- Step 9:
- Roll out dough on a floured surface to a circle slightly larger than your pie dish. Lay crust over filling trim excess and crimp edges to seal. Cut a few small slits for steam.
- Step 10:
- Beat egg with 1 tablespoon water brush over crust.
- Step 11:
- Bake for 35 40 minutes until golden brown. Let rest 10 minutes before serving.
Pin It Sharing this pot pie with my family always brings us closer and fills our home with warmth.
Notes
Pair with a crisp white wine such as Sauvignon Blanc for a perfect meal.
Required Tools
Large skillet Mixing bowls Rolling pin Pastry cutter (or fork) 9-inch pie dish or oven-proof skillet Pastry brush
Allergen Information
Contains Wheat (gluten) Milk Egg May contain Celery Always check ingredient labels for hidden allergens.
Pin It 
This chicken pot pie combines comfort and flavor beautifully, making it a family favorite every time.
Recipe Questions & Answers
- → What herbs complement the chicken filling?
Bay leaves, fresh thyme, and rosemary infuse the filling with aromatic, earthy flavors that enhance the chicken's taste.
- → How is the flaky crust prepared?
The crust combines cold unsalted butter with flour and a bit of ice water, creating a tender, flaky texture once baked to golden perfection.
- → Can the vegetables be varied?
Yes, adding diced potatoes or substituting the chicken with turkey or mushrooms offers delightful variations while maintaining flavor balance.
- → What is the best baking temperature and time?
Preheat the oven to 400°F (200°C) and bake for 35-40 minutes until the crust is golden and the filling bubbly.
- → How should leftovers be stored?
Store cooled portions in an airtight container in the refrigerator and reheat gently to preserve moisture and flavor.